15 GREAT CAPERS RECIPES: SALMON WITH CAPERS & MORE!
Here are all the best capers recipes to use up a jar! Try a classic recipe or pick from these creative ways to use this tasty ingredient.
Provided by Sonja Overhiser
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees Fahrenheit.*
- While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes.
- Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil. Sprinkle the salmon with 1/8 teaspoon kosher salt for each fillet and fresh ground pepper. Place the lemon slices and fresh herbs around the salmon (not on top). Close and seal the foil around the salmon.
- Bake the salmon for 10 minutes in the foil. Then open the foil packet so steam can release and bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1 inch thick fillet should cook in about 15 minutes total.
- Meanwhile, melt the butter over low heat. Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.
- When the salmon is done, squeeze with some lemon juice from remaining lemon slices. Spoon the butter sauce over each piece of salmon. Garnish with finely chopped parsley or chives.
Nutrition Facts : Calories 301 calories, Sugar 0 g, Sodium 302.4 mg, Fat 16.7 g, SaturatedFat 6.9 g, TransFat 0.4 g, Carbohydrate 0.2 g, Fiber 0.1 g, Protein 38.1 g, Cholesterol 109.8 mg
PASTA WITH TUNA, CAPERS AND SCALLIONS
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family's household favorites. I like it with a long, thin, twirlable pasta - spaghetti, linguine or bucatini - but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a well-salted pot of boiling water, cook pasta according to package directions until al dente. Drain, saving 1 cup pasta water.
- In a large skillet, heat the oil over medium. Add garlic and scallion whites, and cook until fragrant, about 1 minute. Add anchovies and capers and cook until anchovies melt and capers and garlic turn golden, 2 to 3 minutes longer. Add 1/2 cup pasta water, let it reduce until there is just a little left in the pan, then add pasta and herbs and toss well to coat. Add tuna and toss well.
- Serve with red-pepper flakes on top, more herbs, scallion greens, and a drizzle of olive oil. Serve with lemon wedges on the side for squeezing.
PIZZA MARINARA
The recipe is the one codified by Associazione Verace Pizza Napoletana (VPN Association), meaning only pizzas prepared in this manner can hold the denomination "original Neapolitan pizza". One pizza is one serving, and the number of pizzas that can be made with the amounts stated here ranges from eight to eleven, depending on the amount of flour the water absorbs, which changes daily. That said, if you are not making a huge batch, half a liter (2 1/4 cups) of water makes for approximately five to seven pizzas, so adjust the amounts accordingly. If you do not own a wood-fired oven but want good results, apply the suggestions from our "at-home preparation" tip.
Provided by TasteAtlas
Categories Pizza
Yield 10 servings
Number Of Ingredients 8
Steps:
- Place the dough in a large bowl, then cover it with a cloth and store it in a warm place for two hours.
- Once at least six hours have passed, take a ball of dough, place it on a lightly floured surface.
- Arrange the topping as follows; First, place the crushed, peeled tomatoes in the center of the pizza, then, with a spoon, spread them all over, except the rim, in a spiraling fashion.
- Place the pizza on a pizza peel and then slide it into a wood-fired oven with a quick wrist motion, so the topping stays in place.
- The finished pizza should have a thick tomato sauce, with garlic and oregano that have developed an aroma and have browned but are not burnt.
- Dissolve salt in water, then add the yeast to the water and mix to help it melt. Immediately add a portion of the flour to the water and mix. Add the remaining flour in batches, gauging how much flour is needed.
- After two hours have passed, shape the dough into balls weighing either 200 or 280 grams (7-10 oz), depending on the size of the pizza you're making - a 22-24cm (8.5-9.5-inch) or a 28-35cm (11-13.5-inch) one.
- Pressing on the ball of dough with the thumbs of your fingers, starting from the center and going towards the edges, shape into a disc, turning the dough several times in the process.
- Next, scatter the slices of garlic evenly across the surface, followed by a sprinkling of oregano, and a drizzle of extra virgin olive oil, which should be applied in a circular motion, starting from the center outwards.
- Bake for 60-90 seconds in a wood-fired oven at a temperature of about 485°C/905°F, checking the doneness by carefully lifting the edges of the pizza.
- Knead for a minimum of 15-20 minutes, but ideally, 30 minutes - the dough is of ideal consistency when it's sticking a bit to the hands and to the sides of a bowl you're mixing it in.
- Once you've shaped the balls, place them all on a plate and cover them with a damp cloth and let them prove for a minimum of six hours.
- As a result of this action, you should end up with a disc that has about a 1-2cm (1/2-inch) raised rim and a center that is approximately 0.3cm (1/8-inch) thick.
- Also, the pizza should be rotated as it bakes but kept in the same cooking area, so every part gets baked evenly.
- Shape it into a ball, then lightly coat with flour, to prevent losing moisture as it rises.
SPAGHETTI WITH TUNA AND CAPER SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of generously salted water until al dente. Reserve 1 1/2 cups pasta water; drain.
- Heat a large skillet over medium heat. Add tuna with its oil and garlic and cook, stirring a few times, until garlic is golden in spots, about 5 minutes. Stir in capers and pepper flakes and cook, 30 seconds. Add 1 cup reserved pasta water; bring to a simmer. Add cooked pasta and simmer, tossing a few times, until liquid is reduced to a sauce that coats pasta.
- Remove from heat and toss in lemon zest and juice, oil, and parsley; season with pepper. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Serve, sprinkled with more pepper flakes.
TEN-MINUTE TUNA PIZZA
Tuna pizza in ten minutes - just buy the base, top, bake and eat
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Spread the pizza base with tomato purée. Scatter over the garlic, olives, tomatoes and half the oil. Bake for 10 mins until the tomatoes start to colour and the base is crisp.
- Remove from the oven, sprinkle over the capers, tuna and basil, drizzle with oil, then serve.
Nutrition Facts : Calories 322 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.65 milligram of sodium
TUNA WITH CAPERS, OLIVES AND LEMON
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.
Provided by Melissa Clark
Categories easy, lunch, quick, weekday, appetizer
Time 10m
Yield 4 sandwiches or 8 appetizer servings
Number Of Ingredients 11
Steps:
- In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
- Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams
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